There is a way that the taste is in the world, and chicken must be the most difficult to give up in the "taste". The position of chickens on the table is self-evident, the old saying "no chicken is no feast", the development of chicken this poultry cooking method, has reached the point of perfection. All parts of the chicken can be made into different styles of dishes, whether it is the popular chicken wings, chicken legs, or cheap and affordable chicken racks, chicken necks can make tempting dishes, and even chicken butts love to eat many people, really full of treasure.
There is also a piece of meat on the chicken, I never let go of the market every time, I always buy twenty or thirty at home to eat slowly, it is a fragrant and crisp chicken gizzard. Chicken gizzard is the chicken sand sac, belongs to a kind of chicken stomach, because the chicken has no teeth, usually will store some grit here, help grind food, chicken gizzard almost no fat, are tight chicken, but no "chai", no matter how to eat the taste is good, share a "small fried chicken gizzard" practice.
<h1 class="pgc-h-arrow-right" > small fried chicken gizzards</h1>
Ingredients: 20 chicken gizzards, 1 packet of squeezed vegetables, 1/2 onion, 5 dried chili peppers, 5 cloves of garlic, 1 piece of ginger; 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1/2 spoon of pepper, salt and chicken essence to taste.
1: Rinse the chicken gizzards, cut into thin slices, sprinkle half a spoonful of salt and grasp well. Cut the onion into strips and prepare the squeezed vegetables, ginger, garlic and dried chili peppers.
2, chicken gizzard fried before the best blanched water, blanched water chicken gizzard meat quality will be tightened, eat more crisp, and blanched chicken gizzard is not earthy, will be more delicious and delicious, after the water boiled, sliced chicken gizzard poured into boiling water to stir it up to let it spread, after discoloration can be fished out for later.
3: Heat the oil in a wok until it is 60% hot, then add dried chili peppers, ginger shreds and garlic cloves to burst the aroma.
4: Add the blanched chicken gizzards and stir-fry over high heat for 2 minutes until the gizzards are slightly curled.
5: Drizzle 2 tablespoons of soy sauce along the edge of the pan, add the squeezed vegetables and a little salt and stir-fry well.
6: Add shredded onion, add 1 spoonful of oyster sauce, stir-fry the chicken essence on high heat for 1 minute. Delicious little fried chicken gizzards are ready.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
Chicken gizzard is not tired of eating, and the price is not expensive, fried to eat crisp and tender, boiled to eat rich taste, is a rare good ingredient.
When frying chicken gizzards, remember to blanch the water first, one is to remove the miscellaneous taste, and the other is that the blanched chicken gizzard will be more crisp. What better chicken gizzard recipe for you, feel free to share it with a comment area.
Limited cooking skills, more advice, eat fun, see you tomorrow.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.